This Green Goddess Dressing Recipe is a more sophisticated version of a typical veggie tray! Surrounded by a colorful crudité platter, you can have a beautiful spread in minutes for your next summer party.

There is nothing more classic than a crudité platter! It’s light, refreshing and a nice break from the heavy burgers and grilled meats on the summer menu. 

WATCH HOW TO MAKE GREEN GODDESS DRESSING BELOW!

 

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Also featured in this video is my recipe for Sweet and Salty Rosemary Cashews and my Brie and Pear Quesadillas. Both of these recipes are perfect for summer entertaining!

HERE’S HOW TO MAKE GREEN GODDESS SALAD DRESSING 

Step 1: Make the Green Goddess Dressing

In a blender, add mayo and sour cream. I find that using a smaller, smoothie-sized blender works much better than a full-sized blender. It’s just so much easier to work with. 

Then, add fresh Parsley and Dill or Tarragon to the blender. I don’t chop the Parsley too much as the blender does much of the work for you. 

Traditionally, Tarragon is used for this dressing but is also harder to find than Dill. So if your supermarket doesn’t carry Tarragon, Dill will do just fine.

What is Green Goddess Dressing?

This is quite a story for salad dressing! Green Goddess Dressing was invented in the San Francisco Palace Hotel in 1923. Chef Philip Roemer created the dressing to honor actor George Arliss, who was staying at the Palace Hotel while performing in the hit play “The Green Goddess”.

The Palace also has many other culinary claims to fame like the Tetrazzini and a Crab Salad. 

Add fresh chives, lemon juice, garlic and water. 

If you are sticking with tradition for this recipe, now is the time to add Anchovy paste. I usually skip this as most vegetarians gravitate towards the crudité platters because, well, it’s veggies! And if we add the Anchovy paste, we need to give fair warning to our vegetarian friends, so I always leave it out to be safe.

Now, add salt and pepper and blend until smooth!

And that’s all there is to the Green Goddess Dressing!

Step 2: Arrange the Crudité Platter

Crudités is pronounced cru-da-tay and is just a fancy French word for raw vegetables! Simply, crudités are a French appetizer of sliced or whole vegetables served with a vinaigrette or dipping sauce.

Can you prepare crudités in advance?

Yes! But, place your veggies in an ice bath to keep them crisp and prevent browning.

When choosing veggies for crudité platters, I like to focus on color texture, and size. I pick carrots for color and length, radishes for that bite, and zucchini and broccoli for the summertime color and different shapes. Endive leaves are also a great addition and give the arrangement a bit of interest.

I never thought cauliflower would add pizzaz to anything, but it really does look pretty against all of those bright colors! Then, if I have room, I add a handful of cherry tomatoes.

After you are satisfied with the arrangement, add the dressing to a small ramekin-style bowl and place it in the center of the platter. 

If veggies are leftover, I just toss them in a container and use them for snacks in my kids’ lunchboxes the next day. It doesn’t get much easier than that!

If you are sticking to lighter appetizers for your next party, make my Cold Italian Tortellini Salad for another quick and easy meal!

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